Ingredients
- 2 lbs. gold or red potatoes
- 1/4 cup red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup mayonnaise
- 3 hard-cooked eggs (chopped)
- 1/2 cup celery (finely diced)
- 1/4 cup sweet pickle (finely diced)
- 2 tablespoons fresh flat-leaf parsley (minced)
- 3 tablespoons red onion (minced)
- 2 teaspoons Dijon mustard
- Sliced green onions (for garnish)
Instructions
- Prepare the Vinegar Mixture:
- In a small bowl or measuring cup, mix the red wine vinegar, salt, and pepper. Set aside.
- Prepare the Dressing:
- In a separate bowl or a 2-cup measuring cup, combine the Dijon mustard and mayonnaise until smooth. Stir in the chopped eggs, diced celery, diced pickles, minced parsley, and minced red onion. Let the dressing sit to allow the flavors to combine while you prepare the potatoes.
- Cook the Potatoes:
- Wash the potatoes thoroughly and cut them into 1/2-inch cubes, leaving the skins on.
- Place the cubed potatoes in a heavy-bottomed pot and cover them with water, ensuring the water level is about 1 inch above the potatoes.
- Cook over medium heat, stirring occasionally, until the potatoes are tender when pierced with a fork.
- Drain and Cool the Potatoes:
- Drain the cooked potatoes and transfer them to a large mixing bowl.
- While the potatoes are still warm, gently toss them with the vinegar mixture.
- Place the bowl in the refrigerator and let the potatoes cool for about 20 minutes.
- Combine with Dressing:
- Once the potatoes have cooled, add the prepared dressing to the bowl. Gently fold everything together until the potatoes are evenly coated.
- Serve or Store:
- Garnish the potato salad with sliced green onions before serving.
- Serve immediately or within 24 hours for the best flavor. Store leftovers covered in the refrigerator.